Soy Glazed Salmon
There’s something undeniably satisfying about a perfectly cooked piece of…
Servings: 4 servings
Ingredients
Ingredients
- 1 1/2 lbs.salmon fillet
- 1 tablespoonsoy sauce
- 1 tablespoonoyster sauce
- 1 tablespoonbrown sugar
- 1 teaspoonsesame oil
- 1/4 teaspoonred pepper flakes
- white sesame for garnishing
- chopped parsley for garnishing
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
- Rinse the salmon under cold water and pat dry with paper towels. If the fillet is very large, cut it into two pieces. Place the salmon skin-side down on the prepared baking sheet.
- In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes. Stir until the brown sugar is mostly dissolved and the mixture is well blended.
- Brush the sauce mixture evenly over the top of the salmon fillets.
- Bake in the preheated oven for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork (about 20 minutes for a 1.5 lb fillet; exact time depends on thickness).
- Remove the salmon from the oven, sprinkle with white sesame and chopped parsley, and serve immediately.
Equipment
- Oven
- Baking Sheet
- Parchment paper or aluminum foil
- Small Bowl
Notes
The fresher the salmon, the better! I love using wild-caught salmon for maximum flavor, but farmed salmon works well too.
I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.
I don’t cover the salmon while baking because the glaze needs time to thicken and caramelize. Covering it would prevent that from happening in just 20 minutes.
I’m careful not to overcook the salmon—it should be tender and flaky, not dry. I take it out of the oven when the internal temperature is close to 145°F.
Another way I check for doneness is by gently flaking the salmon with a fork. If it flakes easily, it’s ready to come out of the oven.